BAKED SCOTCH EGGS RECIPE
These homemade Scotch eggs are baked in the oven and contain no breadcrumbs. They are easy to make, portable, and delicious!
Provided by Vered DeLeeuw
Categories Snack
Time 40m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
- In a medium bowl, mix the ground beef with salt, pepper, and spices. Divide into four balls. Pat each ball into a thin round patty.
- Place each egg in the center of a beef patty. Gently stretch the beef to wrap the egg, shaping and molding it with your hands, pinching together areas where it comes apart until each egg is fully wrapped. This takes patience but is quite doable, so don't give up.
- Place the beef balls on the prepared wire rack. . Bake until browned on the outside and done to your liking on the inside, 20-30 minutes.
- Allow the eggs to rest for 5-10 minutes before serving them.
Nutrition Facts : ServingSize 1 egg, Calories 328 kcal, Carbohydrate 2 g, Protein 27 g, Fat 23 g, SaturatedFat 9 g, Sodium 426 mg
BAKED SCOTCH EGGS
A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.
Provided by Richard
Categories Appetizers and Snacks Meat and Poultry
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
- Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
- Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 11.3 g, Cholesterol 291 mg, Fat 19.5 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 848 mg, Sugar 1.5 g
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
SPICY BAKED SCOTCH EGGS
Great way to have hard boiled eggs and crispy, spicy sausage! Highly recommend using Jimmy Dean Hot breakfast sausage.
Provided by Chef LauraMD
Categories Breakfast
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 9
Steps:
- Mix sausage, panko, egg yolk and Wocestershire sauce in a bowl.
- Beat egg white with water in a bowl.
- Add panko and flour to separate bowls.
- Keeping hands cold will help you wrap the sausage around the hard boiled egg, I usually keep a bowl of ice water to dip my one hand inches.
- Portion out the sausage into 6 or 7 portions (same amount of eggs you have - smaller sizes work best).
- Roll egg into flour, then flatten portion of sausage into palm of hand and wrap entirely around the egg.
- Roll in flour again, then in egg, lastly into panko.
- Place on a jelly roll pan.
- Bake at 375 for 25 minutes.
Nutrition Facts : Calories 1093.3, Fat 71.2, SaturatedFat 22.2, Cholesterol 1769.7, Sodium 1318.6, Carbohydrate 29.7, Fiber 1.3, Sugar 6.7, Protein 76.4
BAKED SCOTCH EGGS
While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they've become a modern favorite, thanks to their frequent appearance at fairs and Renaissance Festivals. Serve with ranch dressing, hot sauce or hot mustard sauce.
Provided by By Jessica Walker
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
- Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Nutrition Facts : ServingSize 1 Serving
SCOTCH EGGS
A hidden layer of bacon makes this traditional Scotch egg recipe extra special
Provided by Sarah Cook
Categories Buffet, Side dish, Snack
Time 1h50m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
- Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
- Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
- Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs - it should be just cooked.
- When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).
- Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
- Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You'll probably have a gap (depending on how big your hands are - just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
- To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don't overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil - if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.Watch our scotch egg video for an easy to follow tutorial.
Nutrition Facts : Calories 590 calories, Fat 41 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 2.49 milligram of sodium
BAKED SCOTCH EGGS
The inhabitants of Scotland seem to have a mania for deep fried food; they are notorious for deep frying Mars bars. Scotch Eggs are one of their better efforts in this tradition. However, these are just as good baked and a great deal less greasy.
Provided by Jenny Sanders
Categories Breakfast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the meat thoroughly with the seasonings and divide into four equal portions.
- Have the four eggs hard boiled, for about 12 minutes.
- Peel them, dip them in water and coat them in flour.
- Wrap each egg evenly in a portion of meat, being sure they are covered completely.
- Beat the remaining egg.
- Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
- Chill for one hour.
- Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
Nutrition Facts : Calories 603, Fat 32.9, SaturatedFat 11.6, Cholesterol 314.3, Sodium 838.6, Carbohydrate 39.7, Fiber 2.6, Sugar 3.6, Protein 34.3
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BAKED SCOTCH EGGS RECIPE | DELICIOUS. MAGAZINE
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5/5 (4)Category Scotch Egg RecipesCuisine British RecipesCalories 304 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Put the eggs in a large pan of boiling water and boil for 6 minutes exactly. Drain, cool under running cold water, then shell.
- Meanwhile, combine the turkey mince, allspice, coriander and spring onions in a bowl, then season.
- Divide the mince into 6 equal balls, then flatten each to a disc in the palm of your hand. Put a cooled egg in the middle, then use your other hand to mould the meat around the egg, completely enclosing it. Shape into a ball and set aside. Repeat with the remaining eggs and meat portions.
- Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Dust a scotch egg with a little flour, then toss between your hands to remove any excess. Dip into the beaten egg, shaking off any excess, then roll in the breadcrumbs. Set aside, then repeat with the other scotch eggs (see Make Ahead).
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